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Cranberry Salad

Serves: 18
Total Calories: 1,709.436
Prep time:
Cook time:
Total time:


1 (.6-ounce) box sugar free strawberry gelatin
2 cups boiling water
1 1/2 cups cold water
1 (8 oz) apple cored and chopped
2 (8-ounce) cans pineapple tidbits in its own juice, undrained
1/3 cup chopped pecans or walnuts
1 (12-ounce) package fresh cranberries (can be frozen or partially thawed)


1. 4 hours before serving or night before: Place gelatin in a large decorative serving bowl.* Dissolve with boiling water.
2. Add cold water, apple, pineapple, and nuts to bowl and stir.
3. Place cranberries in a food processor and process until partly chunky, mostly smooth. Add to salad and stir well.
4. Refrigerate at least 4 hours before serving.
*Decorative Ring Mold option: Prepare salad in a bowl, then transfer to a decorative ring mold or bundt pan to chill. To serve, dip pan in sinkful of warm water and invert onto serving platter. Fill center with red and green grapes.

Tastes great with:
Thanksgiving Dinner or everyday sandwiches

Nutritional Facts:

Serves: 18
Total Calories: 1,709.436
Calories from Fat: 210.526

This Cranberry Salad recipe is from the Lickety Split Meals Cookbook. Download this Cookbook today.

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